JESSE DECHANT - Eunice FFA - 2026 NMFFA Meat - New Mexico State CDEs

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New Mexico State CDEs
Apr 07, 2026
2026 NMFFA Meat

Overall

ID:	139 - 2 -
Team Name:	Eunice FFA
Participant Name:	JESSE DECHANT
Individual Rank:	67
Individual Total Score:	468
Team Rank:	18
Team Total Score:	1403
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	4213	1324

Placing 1 - Cut A	3
Placing 1 - Cut B	5
Placing 1 - Cut C	2

Placing Class 2

Part	Contestant	Judge
2	2431	4132

Placing 2 - Cut A	2
Placing 2 - Cut B	3
Placing 2 - Cut C	2

Placing Class 3

Part	Contestant	Judge
3	1324	2314

Placing 3 - Cut A	2
Placing 3 - Cut B	5
Placing 3 - Cut C	4

Placing Class 4

Part	Contestant	Judge
4	2314	3214

Placing 4 - Cut A	3
Placing 4 - Cut B	6
Placing 4 - Cut C	3

Placing Class 5

Part	Contestant	Judge
5	3241	4321

Placing 5 - Cut A	5
Placing 5 - Cut B	2
Placing 5 - Cut C	6

Placing Class 6

Part	Contestant	Judge
7	2143	1234

Placing 6 - Cut A	2
Placing 6 - Cut B	4
Placing 6 - Cut C	2

Placing Sum

218

Questions on Placing Classes

Part	Contestant	Judge
1	4	4
2	3	3
3	1	4
4	4	3
5	3	1
6	1	4
7	2	2
8	3	2
9	4	4
10	4	3

Questions - Points per Question

Keep/Cull

Part	Contestant	Judge
6	Cull	Cull
7	Cull	Cull
8	Keep	Keep
9	Cull	Keep
10	Keep	Cull
11	Keep	Keep
12	Keep	Keep
13	Cull	Cull

Keep/Cull Point Values

1: 02
2: 04
3: 15
4: 10
5: 05
6: 13
7: 11
8: 00

Quality Grading

Part	Contestant	Judge
1	Quality: Low Select	Quality: Low Prime
2	Quality: Low Prime	Quality: High Choice
3	Quality: High Select	Quality: Average Choice
4	Quality: Low Standard	Quality: High Standard

Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	A

Yield Grading

Part	Contestant	Judge
1	2.9	4.6
2	4.7	3.6
3	3.2	4.7
4	2.6	1.6

Carcass Grading Total

Written Exam

Part	Contestant	Judge
1	A	C
2	C	C
3	B	B
4	C	C
5	B	B
6	B	B
7	A	B
8	C	B
9	B	B
10	C	B
11	B	B
12	C	C
13	B	B
14	B	B
15	C	C
16	B	B
17	C	C
18	D	C
19	C	C
20	C	C
21	C	C
22	A	B
23	A	C
24	D	C
25	C	C

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	07	07

Formulation Solution - Points per Question

Formulation Questions

Part	Contestant	Judge
1	D	B
2	D	D
3	A	A
4	B	Omit
5	A	A
6	C	D
7	B	B
8	C	D

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
2	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Moist Heat
3	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
4	Species: Beef Primal: F - Loin Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
5	Species: Beef Primal: C - Chuck Retail: 25 - Roasts - Rump Portion Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 6-10

Part	Contestant	Judge
6	Species: Beef Primal: F - Loin Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat
7	Species: Lamb Primal: K - Side (Belly) Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat
8	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
9	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
10	Species: Beef Primal: C - Chuck Retail: 51 - Steaks - Round Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 11-15

Part	Contestant	Judge
11	Species: Beef Primal: C - Chuck Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry Heat
12	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
13	Species: Beef Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
14	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
15	Species: Pork Primal: F - Loin Retail: 43 - Steaks - Bottom Round Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 16-20

Part	Contestant	Judge
16	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat
17	Species: Beef Primal: F - Loin Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
18	Species: Beef Primal: F - Loin Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat
19	Species: Beef Primal: F - Loin Retail: 46 - Steaks - Eye Round Steak Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
20	Species: Beef Primal: C - Chuck Retail: 46 - Steaks - Eye Round Steak Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 21-25

Part	Contestant	Judge
21	Species: Beef Primal: C - Chuck Retail: 12 - Roasts - Center Rib Roast Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast Cookery: Dry or Moist Heat
22	Species: Beef Primal: D - Flank Retail: 65 - Chops - Arm Chop Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
23	Species: Pork Primal: H - Rib or Rack Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat
24	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat
25	Species: Beef Primal: F - Loin Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 26-30

Part	Contestant	Judge
26	Species: Beef Primal: C - Chuck Retail: 47 - Steaks - Flank Steak Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat
27	Species: Pork Primal: F - Loin Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
28	Species: Beef Primal: G - Plate Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
29	Species: Beef Primal: N - Various Meats Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
30	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 31-35

Part	Contestant	Judge
31	Species: Beef Primal: C - Chuck Retail: 46 - Steaks - Eye Round Steak Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat
32	Species: Beef Primal: G - Plate Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat
33	Species: Beef Primal: C - Chuck Retail: 40 - Roasts - Tri-Tip Roast Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
34	Species: Pork Primal: I - Round Retail: 96 - Smoked/Cured - Rump Portion Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks Cookery: Moist Heat
35	Species: Pork Primal: G - Plate Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 36-40

Part	Contestant	Judge
36	Species: Beef Primal: F - Loin Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat
37	Species: Beef Primal: F - Loin Retail: 65 - Chops - Arm Chop Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
38	Species: Beef Primal: C - Chuck Retail: 25 - Roasts - Rump Portion Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry Heat
39	Species: Beef Primal: C - Chuck Retail: 11 - Roasts - Center Loin Roast Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast Cookery: Dry Heat
40	Species: Beef Primal: F - Loin Retail: 43 - Steaks - Bottom Round Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID Sum

Reasons 1

Reasons 2

Reasons 3

Reasons Total

Team Activity - Placing

Team Activity - Questions

Team Activity - Keep/Cull

Team Activity Total

AWS100: Sunday, April 12, 2026